Ikaros

4 cl Stolichnaya Salted Karamel
2 cl Citrus sherbet (homemade, based on mandarin, lemon, lime & sugar)
2 cl Orange juice, freshly squeezed
2 Dashes Angostura® aromatic bitters

• Mixing Technique: Cocktail shaker
• Glass: Cocktail
• Decoration: Orange & brown sugar
• Method:

  Shake all the ingredients with ice cubes. Strain into a chilled champagne tulip glass, rimmed with brown sugar, slightly caramelized with a crème brûlée burner. Add the etheric oil from an orange peel and decorate with orange peel.